Preheat the oven to 375°F. Grease a 9x13 inch baking dish.

In a large skillet, melt ¼ cup butter over medium heat.

Add the diced onion and cook, stirring occasionally, until the onion is tender and translucent, about 5-7 minutes.

Add the minced garlic to the skillet and cook for an additional 30-45 seconds until fragrant.

Sprinkle the flour over the onion and garlic mixture and stir to combine. Cook for 1-2 minutes, stirring regularly, to remove the raw flour taste.

Gradually whisk in the chicken broth and heavy cream, stirring constantly to prevent lumps from forming.

Add the dried thyme, salt, smoked paprika, and pepper.

Bring the mixture to a simmer and cook until thickened, about 5 minutes.

Stir in the shredded chicken and frozen mixed vegetables. Remove from heat and transfer the mixture to the prepared baking dish.

In a large bowl, combine the Cheddar Bay Biscuit Mix, shredded cheddar cheese, and the seasoning packet from the biscuit mix.

Add the milk and mix until just combined.

Drop spoonfuls of the biscuit mixture evenly over the chicken filling.

Brush half of the melted butter over the top of the biscuits.

Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and cooked through.

Remove from the oven and immediately brush biscuits with the remaining melted butter; let cool for 5-10 minutes before serving.

Garnish with freshly chopped parsley, if using.